About the Dish

Turnip

Spice Blend

Shallot

Tomato Paste

White Wine

Chickpeas

Orecchiette Pasta

Parsley

Lemon

METHOD

1

Please read entire recipe before beginning. Preheat the oven to 400℉.

2

Cut away the stems of the carrots. Peel, halve lengthwise, and cut crosswise into 1-inch pieces. Wash the turnips, remove the stems, and cut into quarters. In a small mixing bowl mix the carrots, turnips, 1 tablespoon olive oil, and the vadouvan spice blend. Spread on a baking pan, place in the oven, and cook 20-22 minutes, or until vegetables are tender.

3

In a medium saucepan, combine water and 1 tablespoon kosher salt, and place on high heat.

4

While waiting for the water to boil, prepare your mise en place: Peel the shallot, halve and thinly slice. Pick and roughly chop parsley. Zest the lemon and then cut it in half. Juice one half, and cut the other half into wedges.

5

Place a large sauté pan over medium heat, and add remaining 1 tablespoon olive oil. Add shallots, and cook 2 minutes, stirring occasionally. Add tomato paste, and cook 1 minute more. Add wine, a pinch of salt, a pinch of pepper, and the chickpeas. Cook 1 minute more, then remove the pan from the heat.

6

When the water comes to a boil, add the pasta, and stir to prevent it from sticking to itself or the pan. Cook 7-9 minutes, or until tender but still firm. Drain the pasta in a colander and immediately add it to the chickpea pan.

7

Add the roasted vegetables to the pasta mixture. Add the parsley, lemon zest and lemon juice to the pan. Mix thoroughly and season to taste with salt and pepper.